Author Notes
Delicate Duck Dish Served at Indigo Kitchen as an Appetizer —Lance Knowling
Ingredients
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4
duck leg quarters
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1 tablespoon
ground cumin
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1 tablespoon
chili powder
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1 tablespoon
garlic powder
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1 teaspoon
dry mustard
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1 tablespoon
onion powder
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1/2 cup
apple cider vinegar
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3 tablespoons
salt
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2 tablespoons
pepper
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4 ounces
liquid smoke flavoring (optional)
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3 cups
barbecue sauce (your choice)
Directions
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Rub duck with vinegar
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Mix together cumin, chili, onion powder, garlic powder, and mustard (BBQ spice mix)
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Season duck with salt and pepper and BBQ spice mix, rub in well
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Place duck in a smoker, bone side down and cook about 2 1/2 to 3 hours at 275° - 300°
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Meat should be tender, almost falling off the bone. Let cool at least 1 hour
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Brush the meat with BBQ sauce and cook over and grill over open flame just until the sauce caramelizes and skin is crispy (do not burn)
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Let meat cool for 15 minutes and separate meat from the bone by pulling shreds
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Chop meat in about 1 inch sections and toss in a pan on the stove with barbecue sauce til warm and serve over corn cakes or in a flour tortillas
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